I drink it pretty much (but have not since shincha hit the market). I often roast my own and like the results a lot. I have also picked it up at Korean markets (where I may go tomorrow). Very cheap either way and very pleasing.

I like a lot of other "grain" teas as well, including buckwheat, corn, and of course genmai.

Hmmm, I guess it's not very popular? Sometimes I'll be extra lazy and pick up a 2L bottle of Mugi-cha (Rokujou Mugicha by Suntory... is a LEGEND!) and then get scolded by mr. Teacipes because I could have only spent 1/10 of that price if I brewed it at home.
But sometimes, just sometimes, laziness wins. And I kinda like that junky bottled tea flavor (please don't tell others, they will stone me to death!).

I keep a bottle of iced mugicha in the fridge more times than not. I was given some with a teaswap and really liked it so I've experimented further with home roasting and brewing. I've found that it makes a rather nice non-caffeinated iced beverage and is very refreshing.

I also roast my own... usually pan-fired. I've done barley alone, and also mingled it with toasted rice. I recommend if you roast your own, you do the barley separately from the rice, as they don't brown at the same rate. I have had some results that were over-browned, especially when using long grain wild rice. I personally like the combination of grains but barley alone is very tasty. I also find that it reinfuses very well... I start mine with hot water and grain... let it sit for a few minutes to start the brewing, top it off with cool water, and stick it in the refrigerator. After each glass I drink, I top it off again with water... and the same couple of tablespoons of toasted grains are good for several days this way.

Hmm maybe I should rephrase. Do you toast the barley until it is *just* fragrant and still light brown, or do you toast to a deep brown (but not burnt)?

Edit: After googling a bit, it seems like there are quite a few ways of doing it! I just tried toasting until just fragrant and then steeping, but it doesn't seem to produce as strong a brew as I've had elsewhere. Next I'll try the other extreme-- dark brown roast and simmering.

Where do you all buy your whole, unhulled barley? I might try Whole Foods here in Austin but some things are hit and miss with them. Should I just go find a Korean market instead? I know there are some around, I just haven't been to them.